Burrata Flower - My Love for Burrata

Martina K.
Aug 12
2 min read

Why I’m so in love with Burrata 🧀🇮🇹

If you’ve been following me for a while, you already know one thing: I am hopelessly in love with burrata cheese. It’s creamy, it’s decadent, it’s a little ball of pure joy. But my love story with burrata didn’t start in my kitchen - it started in Italy.

A little history (and a little Sicily)

Burrata was born in Puglia, in the south of Italy in the early 1900s. It’s made from mozzarella and cream - the outside is a smooth mozzarella shell, and when you cut it open, the creamy stracciatella filling spills out like the most delicious treasure.

My first encounter? A trip to Sicily years ago, when I ordered a pizza topped with burrata, mortadella, and pistachios. I still remember that first bite: the warm crust, the salty mortadella, the crunch of pistachio, and the cool, creamy burrata melting into everything. It was game over for me. I knew this was going to be a forever kind of love.

Why burrata is my summer essential ☀️

Every summer, I stock my fridge with burrata. It’s one of the most versatile cheeses I know - equally at home in a salad, on pizza, on top of grilled vegetables, or simply with fresh bread. You can make it the star of a dish or let it quietly elevate other flavors.

And sometimes… you don’t even need a “recipe.”

The easiest (and prettiest) appetizer 🍑🍯🌶️

This one is so simple, it almost feels like cheating. Here’s what I do:

Place a whole burrata right in the middle of a plate.
Fold slices of Black Forest ham into little fans and arrange them in a circle around the burrata.
Add peach slices around the ham, so the whole plate starts to look like a blooming flower.
Drizzle with golden honey, sprinkle with chili flakes, and finish with chopped chives.